Asian Flank Steak

• 1 beef flank steak (1-1/2 pounds)
• 14 cup chili paste with garlic
• 14 cup ketchup
• 1 teaspoon soy sauce, or
• 1 teaspoon fish sauce
• 1 tablespoon olive oil
• 2 tablespoons vinegar
• 14 cup chopped cilantro (optional)
• 1 tablespoon sliced lemongrass (optional)
• 1 tablespoon grated fresh ginger (optional)
• 1 tablespoon ground coriander (optional)

1. Combine ingredients (adding optional for Thai flavor if desired) except steak in a small bowl.
2. Mix to combine in a large zip top bag.Place flank steak in bag and seal, message meat to coat with marinade .
3. Refrigerate 8 hours or overnight.
4. Bring to room temperature for 30-60 minutes.
5. When ready to cook, remove from marinade and discard marinade.
6. Preheat grill for direct cooking.
7. Rub grid with oil.
8. Grill 3-4 minutes per side over high heat for med-rare.
9. Do not touch meat for 3-4 minutes.
10. Allow to rest 15 minutes after grilling before slicing.
11. Transfer steak to platter.
12. Slice thinly on diagonal across grain.

chili paste with garlic, ketchup, soy sauce, fish sauce, olive oil, vinegar, cilantro, ginger, ground coriander

Taken from www.food.com/recipe/asian-flank-steak-369335 (may not work)